Gnocchi with squash, sage and savoy cabbage

Name: Gnocchi with squash, sage and savoy cabbage
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 385 g butternut squash, cut into wedges; 1½ tbsp olive oil; 500 g Essential Fresh Gnocchi; 8 sage leaves, roughly chopped; 1 onion, thinly sliced; ½ small Essential Savoy Cabbage, thinly sliced; 2 tbsp half fat crème fraîche; 30 g vegetarian hard cheese, finely grated

4 out of 5 stars(1) Rate this recipe

VegetarianSource of fibre

Serves4
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

385g butternut squash, cut into wedges
1½ tbsp olive oil
500g Essential Fresh Gnocchi
8 sage leaves, roughly chopped
1 onion, thinly sliced
½ small Essential Savoy Cabbage, thinly sliced
2 tbsp half fat crème fraîche
30g vegetarian hard cheese, finely grated

Method

Preheat the oven to 200˚C, gas mark 6. Toss the squash with ½ tbsp oil, season and spread over a large, parchment-lined roasting tin. Roast for 15 minutes. In a bowl, toss the gnocchi with ½ tbsp oil and the sage, then stir into the tin with the squash. Roast for another 10-12 minutes, until the gnocchi is piping hot.
Meanwhile, heat the remaining ½ tbsp oil in a large frying pan over a medium-high heat. Fry the onion with some seasoning for 3-4 minutes, until softened and turning golden. Add the cabbage and 2 tbsp water; fry for another 3-4 minutes until tender.
Lower the heat under the cabbage and stir in the squash, gnocchi and sage. Stir through the crème fraîche, most of the cheese and another 2 tbsp water, tossing together until coated. Serve immediately, with the remaining cheese sprinkled over.